Lori's Cauliflower Gratin Dish

Ingredients

• 1 large head cauliflower, cut into small florets and stems reserved
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon dried chopped chives (Optional)
• 2 tablespoons butter
• 1 tablespoon chopped shallot
• 1 tablespoon minced garlic
• 1 cup vegetable broth
• 1 cup heavy whipping cream (Optional)
• 2 tablespoons prepared horseradish
• salt and ground black pepper to taste
• ½ cup shredded Gruyere cheese, or more to taste

Step 1

Chop the cauliflower stems into small pieces. Then, take about half a cup of the florets, chop those up a bit too, and set everything aside.

Step 2

Bring a large pot of salted water to a boil. Toss in the cauliflower florets and cook them until they’re just tender but still have a bit of crunch—this should take about 4 to 5 minutes. Drain them well, then mix in the Parmesan and chives.

Step 3

Preheat your oven to 425°F (220°C). While that’s heating up, melt some butter in a skillet over low heat. Add the chopped stems and florets you set aside earlier, along with the shallot and garlic. Cook everything gently for 3 to 5 minutes, stirring until the veggies are tender but not browned.

Step 4

Pour in the vegetable broth and turn up the heat to bring it to a boil. Let it cook down until all the broth has evaporated, which should take around 8 to 10 minutes. Once that’s done, take the skillet off the heat.

Step 5

Pour in a cup of heavy cream and use an immersion blender to puree the mixture until it’s nice and smooth. Stir in the horseradish, then season with salt and pepper to taste.

Step 6

Transfer the creamy mixture to a baking dish. Add the blanched florets and toss everything to coat them evenly. Drizzle with a little more heavy cream and sprinkle the top with Gruyere cheese.

Step 7

Pop the dish in the oven and bake for 20 to 30 minutes, or until the top is beautifully golden and bubbling. Let it cool for a few minutes before serving.